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dpappas87

Active member
I don't believe that hummus is actually from Greek cuisine - is it? It does feel like it is a great fit for the cuisine, though. I give my homemade hummus some Greek touches, though, when I feel like it. Here is my recipe:

- 1 can of chickpeas drained
- 3 tbsp. of tahini
- 2 garlic cloves
- 1 lemon, juiced
- 1/4 cup of extra virgin olive oil
- Salt and black pepper to taste
- 1 tsp. of dried oregano
- Crumbled feta and chopped Greek olives to sprinkle on the top

Add all the ingredients except the feta and olives to a food processor and pulse until smooth. Pour into a serving dish and top with crumbled feta and chopped olives just before serving.
 
Sometimes I will make a batch of hummus or get store bought hummus and then add a bunch of Greek ingredients to it, like chopped Kalamata olives, diced tomatoes, oregano, feta cheese. It's a crowd pleaser. I call it a Greek nacho dip and serve it with Pita chips. So basically, picture spreading hummus out on a platter - I usually make double the batch of regular hummus, and then top it with horiatiki (except I chop all the veggies small).
 
I sometimes add a bit of chopped tomatoes in mine!
 

Homemade Gyro Meat?

I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a better way to get that classic texture and flavor?

I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.

Top 5 Favorite Greek Foods to Grill?

I absolutely love hosting summer dinner parties outside, there’s nothing better than good food, good company, and a warm evening breeze. I tend to stick with Greek food (with a few fun twists), and grilling has become my favorite way to cook when entertaining.

Here’s my current top 5 for the grill:
  1. Leg of lamb (slow and juicy!)
  2. Souvlaki (can’t go wrong)
  3. Grilled whole fish, Greek style with lemon and herbs
  4. Greek veggies in a grill pan—zucchini, peppers, onions, the works
  5. Pizza! Not traditional Greek, but it’s always a crowd pleaser
I’m always looking for new ideas to add to the lineup. What are your favorite Greek (or Greek-inspired) dishes to grill? I’d love to hear what others are making—especially things that feel festive, flavorful, and easy to serve outdoors. Open to everything from meats to cheeses to sides...

Is kalamaki the same as souvlaki?

So I was out with some Greek friends the other night, and one of them ordered kalamaki. I figured it was just another version of souvlaki, but they gave me that “you clearly don’t know” look. Now I’m wondering, what’s the actual difference? I’ve always thought souvlaki was the catch-all term for grilled meat on a stick, but they acted like kalamaki is its own thing.

Is it a regional thing? Is kalamaki a type of souvlaki, or are they completely different? Does it depend on whether it’s served on a stick, in pita, or on a plate? It seems like the same thing to me, but there might be some differences?

Which cheeses do you put in your tiropita?

I've made tiropita many times over the years and it always disappears fast, but I’ll admit—I’ve gotten into a bit of a rut with the cheese filling. I always use feta (of course), and believe it or not, I mix in cottage cheese. It actually gives it a nice creaminess and works well with the feta’s saltiness, but I’m curious to experiment with some other options.

What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!

My Favorite Greek Ladokoulourakia Recipe

I love these olive oil cookies - I first had them in Greece and have been making them ever since.

Ingredients:​

  • 1 cup extra virgin olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional, but I love it)
  • Zest of 1 orange
  • 4 to 4½ cups all-purpose flour
  • Optional: sesame seeds for topping

Instructions:​

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together the olive oil, orange juice, sugar, orange zest, baking soda, cinnamon, and cloves.
  3. Gradually add the flour, mixing until a soft, pliable dough forms. It should not stick to your hands.
  4. Shape into small ropes (~4–5 inches) and form into twists or rings.
  5. Place on baking sheet. Optional: brush with a little orange juice and sprinkle sesame seeds.
  6. Bake for 20–25 minutes, or until lightly golden.
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